The flavor of sweet blueberries and tart peaches are combined in this blueberry peach cobbler to create a warm dessert with a hint of spice and a crunchy, tender biscuit topping. Ice cream should be served warm. Nutmeg can be substituted with cinnamon.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 cup all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking powder
- ½ cup milk
- ¼ cup butter, softened
- ¼ cup packed brown sugar
- 1 tablespoon cornstarch
- ½ cup cold water
- 3 cups fresh peaches – peeled, pitted, and sliced
- 1 cup fresh blueberries
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 tablespoons coarse granulated sugar
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
- In a medium saucepan, stir together brown sugar, cornstarch, and water. Mix in peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until butter melts. Pour into a 1 1/2-quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix coarse sugar and nutmeg, and sprinkle over the batter.
- Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 153 mg |
| Sugars | 28 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I went through the reviews and made adjustments. I doubled the filling plus one additional heaping cup of fruit, added white sugar to the mixture while it was simmering, and used the juice of two lemons in the filling while simmering. I doubled the topping mixture as well. Not sure how it worked out for everyone else but I had to remove my baking dish from the sheet pan the recipe suggested. It would not bake while sitting on that sheet. After 35 mins baking the way the recipe said too, my topping was barely baking. Removed it from the sheet pan and it cooked up in about 20 more minutes. Tasted amazing!
I love this recipe. Just returned from a trip where I had outstanding peach cobbler in Memphis (Arnold’s great ribs and great service as well as the great cobbler)and wanted to try to make one. Wasn’t always a huge cobbler fan but I’ve made this three times in two weeks including taking it to a friend’s dinner night. Everyone loved it. Made it just like recipe here but maybe added a little more fruit and sprinkled cinnamon/sugar and nutmeg on the batter. Vanilla ice cream while cobbler is warm. Delicious. It’s become a favorite. Thanks for sharing
Based on others comments I doubled the cobbler topping and used 1/4 cup apple juice in lieu of the water. Also added additional sugar to the fruit.
It turned out perfectly. 1/8 tsp. nutmeg and slightly less than 1/2 cup sugar. Sorry the photo shows it was half eaten, it was so so good
It was easy to make but the taste was bland.
Very easy to make and it taste GREAT.
This was a fantastic recipe. Made 2 and have VERY little leftover. It was a big hit! Just followed the recipe and it came out perfectly! This is a must make again.
Really good dessert I increased the fruit.
I used more peaches and added a half cup of oatmeal to the batter and no extra sugar on top with the nutmeg. Delicious!
Excellent recipe! I had about an extra cup of peaches and extra half cup of blueberries, so I used all of both. Otherwise, I followed the recipe as written. Delicious flavor. Only glitch – it was very soupy.
Made it exactly as written and it came out great! Nice biscuit-like topping and the fruit filling is not overly sweet.
I didn’t make any changes and it turned out wonderful. I will save this recipe and make it again. I brought it to a party and it was GONE. I baked in a 8×8 glass Pyrex in my toaster oven for 35 minutes and it was perfect golden brown.
I used 4 medium sized peaches. It was late in the season and the peaches were very ripe. I also used 1 dry pint of blueberries. I reduced the amount of water in the peach/blueberry mixture from 1/2 C to 1/4 C. Also, I increased the sugar in the peach/blueberry mixture to 1/2 C. Finally, I increased the cornstarch from 1 tablespoon to 4 tablespoons. Since you’re cooking the fruit mixture in a saucepan before it goes into the oven, you can determine the amount of cornstarch needed. I cooked this for about 45 minutes and it came out great. I will definitely make this again.
nutmeg is a little strong and it just didnt have a wow factor for me
I omitted the water from the fruit mixture as I prefer a thick cobbler. My kids devoured this recipe!!!
This recipe is delishous. I have made it several times now. I substituted gluten free flour for regular flour since I am gluten sensitive and it was great. I added about a teaspoon of cinnamon to the cobbler and used a little less Sugar on the fruit because the ripe peaches made it sweet enough for me.
I used Splenda instead of sugar in the fruit mix…and I switched the amounts of the fruit – 3 cups fresh picked blueberries and 1 cup of fresh peaches. On the topping I used Demerara sugar with a little cinnamon and the nutmeg. Whipped cream on top instead of ice cream made it just right. Yes, it’s a little soupy as others have said, but I didn’t find that a problem as the biscuit/cake topping soaked it up well. If you have some ‘soup’ left why not pour it over a dish of ice cream to finish it off.
1 cup raspberry , 1cup blueberries, 2 cups peaches everything else the same… it was great!
Loved it! Listened to a few of the reviews regarding adding blueberries later but otherwise did not modify at all and it is perfect.
I read the reviews before making this and made a couple of adjustments. I used a few less blueberries and added about 1/2 c of raspberries because I had them and needed to use them. For the sauce I used no water because other reviewers said it was soupy. I also omitted the lemon juice and in place of water and lemon juice I used about 1/4 c (maybe less) limoncello. It was delicious. I mean to.die.for. So said my family. I will be making this every year during peach season.
Absolutely delicious! Followed the recipe using the peaches and blueberries I had on hand and only made one change which was I used turbinado sugar mixed with cinnamon for the biscuit topping. Simple and easy and really great tasting! Can’t ask for more than that! Add ice cream, fresh whipping, or cool whip to take it over the edge! Thanks for a great recipe!